Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 ripe bananas and a few basic kitchen ingredients to get started.

Banana muffins recipe

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I’ve been searching for the perfect EASY banana muffin recipe since my daughter, Noelle, began eating solids. We always have bananas in the house which means we eventually have spotty bananas ready for baking!

These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?), this recipe is your savior.

Easy banana muffins recipe

Banana Muffin Ingredients – each is important!

This banana muffin recipe requires a handful of basics like flour, sugar, and milk. That’s what I love about baking– it’s the same ingredients for basically everything.

  1. Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. Use whichever you prefer.
  2. Melted Butter: We’ll use melted butter as the fat, though melted coconut oil works too. I love using melted butter in baked goods and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.
  3. Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.
  4. Egg: 1 egg gives the muffins structure.
  5. Milk: Provides necessary moisture. Dry muffins… the worst.
  6. Sugar: Sweetens. When I make these for my daughter, I use half brown sugar and half coconut sugar. You can use all brown sugar, all coconut sugar, or a mixture of the two. Keep in mind that coconut sugar isn’t quite as sweet as brown sugar, so the flavor will change. See my recipe note. 🙂

Do these banana muffins taste like banana bread? Yes, totally! But they have a lighter, softer, and more buttery texture. You’ll love it.

How to mash bananas

Banana muffin batter

How to Make Banana Muffins Moist

There’s a fine line between a moist banana muffin and a dry banana muffin, aka sandpaper in a cupcake wrapper. To make banana muffins moist, make sure you’re using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem. Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.

How to Mash Bananas

So I started doing this last year and it’s been a total game changer whenever I make banana cake, these breakfast cookies, or banana bread. Just use your mixer to mash bananas! Peel and break them into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.

Easy banana muffins recipe

This banana muffin recipe is perfect if you:

  • have 3 spotty bananas
  • love banana bread
  • need a quick homemade breakfast, snack, etc
  • don’t feel like creaming butter and sugar together
  • don’t feel like dirtying 100 pans

Easy banana muffins recipe

More Muffin Recipes

These easy banana muffins have been my default for awhile, though I usually switch between these and a couple other muffin recipes previously posted on my site. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂

Would love to know if you try any of them!

Banana muffins recipe

Quick & Easy Banana Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.


  • 1 and 1/2 cups (190g) all-purpose flour or whole wheat flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripe bananas (about 1 and 1/2 cups mashed)*
  • 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
  • 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk*
  • optional: 1 cup chopped walnuts, pecans, or chocolate chips


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.


  1. Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
  2. Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
  3. Frozen Bananas: You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.
  4. Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the muffins won’t be as sweet. I find they taste best with 2/3 cup brown sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers. I’m unsure about sugar substitutes, but let me know if you try any.
  5. Milk: Use your favorite variety of dairy or nondairy milk.
  6. Banana Bread: Here’s my favorite banana bread recipe. 🙂

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  1. Hi Sally! I want to make these picture perfect muffins asap and have only self-raising whole wheat flour right now. If I use it, can I just skip the baking soda and powder? Or tweak the measurements? Thanks!

    1. Hi Roopali! All-purpose (plain) flour is best. If you decide to use self-raising flour, the amounts of baking soda and powder should be tweaked and I’m unsure of the amount.

    2. I just made them with wholemeal SR flour instead of plain flour, just took out the baking powder. They are great! I just ate a muffin warm out of the oven and they are so moist and light!

  2. Best muffins, ever!!
    Can you I make this in a bread pan? Will I need to change temp and time?
    Thank you!!

    1. Hi Sarah! Absolutely! It won’t rise quite as high. Bake at 350°F (177°C) in a 9×5 inch or 8×4 inch loaf pan. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Let me know how you like it!

  3. So I made these for the umpteenth time today. I discovered all I had was bread flour!! I thought maybe it might work maybe it wont. Super hesitant but let me tell you!!! Baby!!! Those muffins were still light and moist and flavorful and full of love! I even put some in a loaf pan. Then I put some in a mini donught pan. This recipe is fool proof. Just follow it exactly and the people in yourhouse will thank you. My super picky allergy prone 18 month loves them. Perfect size when I use the donught pan. My super angry step son even comes out of his shell and smiles when he eats these. Sally thank you.

  4. Would you know the flour adjustment of this recipe for higher altitude baking? I’m at 4500 ft elevation and have had to add several spoonfuls of flour to my baking recipes to get a good high crown on my muffins in the past. Thank you

    1. Hi Linda! I wish I could help, but I have zero experience baking at high altitude. However, some readers have found this chart very helpful: https://www.kingarthurflour.com/learn/resources/high-altitude-baking

    2. I just made these muffins at 7900 feet and did not adjust a thing!!! They were the best muffins I’ve made in a long time. Moist and yummmmm. I’m looking forward to making some of the other muffins recipes soon.

  5. is baking soda necessarily needed? I have all the ingredients except baking soda and I have no time to go out and buy some, is there maybe an alternative or can I just completely miss out on the ingredient?

  6. I love this recipe. I make it plain for my granddaughter and the add some nuts and chocolate chips to the last bit to make a big treat for myself. Yummy

  7. Always love the recipe by Sally! I made the banana muffins just now and it turns out perfect and taste fabulous! The muffins were fluffy, soft and aromatic. Thanks sharing the recipes!

  8. Sally,
    I would love to try this recipe, but when I mashed my bananas, I barely have 1-1/4 cups of mashed bananas. Should I adjust any other ingredient or just go ahead with the recipe?


    1. Hi Lisa, Some bananas are just smaller than others 🙂 You can add about another half of a banana to make the 1.5 cups – but they will still turn out well if you keep it as is!

  9. Oh My! These were so delicious! I turned them vegan and gluten free with simple ingredient swaps, and they turned out just as amazing and moist! Thank you so much Sally, i’ll be keeping this recipe near by.

    1. Would love to know what you used to make recipe GF and Vegan. Please share substitutions. Most grateful for the assistance. Thanks

      1. I would love to share. All I did was switch the flour with rolled quick oats, that I ground up very fine. I used a vegan butter instead of regular butter, and I put in almond milk, or any other milk substitution worked. And lastly, I added an extra half banana instead of an egg to keep it combined. Hope this helped :)!

    1. You can leave out the nutmeg – or even replace it with more cinnamon if you would like! Vanilla is important for flavor in most baked good. You can try to leave out the vanilla but I’m unsure of the final flavor. Let me know how they turn out!

  10. Just wanted to mention that they turned out great even using gluten free flour (bob red mill 1-1). I just added 1 tsp more water.

    Thanks again for the recipe.

  11. Just made these yesterday, and they were DELICIOUS!! Nice and moist, with perfect flavor. They are my new favorite banana muffin recipe!

  12. These muffins are great! super easy to make. I didn’t have enough brown sugar so I used granulated sugar and they turned out fantastic. Will definitely make again!

  13. These are seriously the BEST banana muffins I have ever made! I have tried multiple recipes that all tasted good but these..cannot be beat. I don’t know if it is the cinnamon and nutmeg that puts it above the rest or what but they are SO moist, flavorful, they smell fantastic. Even if you accidentally overcook them a minute or two they are still soft and moist. I Just pulled another batch out of my oven and my 4 year old has eaten 2 and just asked for another. Keeping bananas on hand for weekly muffins now haha

  14. For the mini-muffins it’s unclear to me what is the total baking time? 12-14 min total or 12-14 + 5min at high temp?

  15. My daughter and I love these muffins! Great, simple recipe. I thought it was cute my daughter made sure I had packed one in her lunch box this morning before we left for school

  16. So delicious!! Best banana muffin recipe I have ever made. Perfect texture!! I guess it’s due to the two temperatures. Thank you so much .

  17. Hi Sally, Can I add blueberries to this recipe? Also, I already made the original recipe, it is delicious!! My family loved it! Thank you!

  18. I have no words!! These are the most delicious banana muffins I have ever eaten. I used half oat flour and half whole wheat, with 3/4 cups chocolate chips and 1/4 cup of walnuts, and coconut oil. I blended all of the wet ingredients in a blender. I made mini muffins, and they only needed 6 minutes in the oven on 350 degrees. They are perfectly done on the outside, and when you bite into them, they are moist, fluffy, and an explosion of chocolate surprises! I wouldn’t change anything about this recipe and will definitely make it again. Thank you Sally! I was also wondering if you can substitute the oil with about half a cup of applesauce? Thank you very much!

    1. Thanks so much, Caroline! You can replace some of the butter with unsweetened applesauce, but the texture of the muffins will slightly change.

      1. okay thanks i found some at home. The muffins were very moist and delicious thank you for this wonderful recipe(i added nutella on the top of the muffins)

  19. YUM! I am an absolutely useless cook, plus I never have the right ingredients and my oven just seems to make up it’s own temp. I made these with oat milk and half honey, half rice malt syrup as I’d run out of those things and they turned out prrfectly. Thank you!!!!!

  20. Really yummy!! I add a extra tablespoon of milk, teaspoon of vanilla and three tablespoons of cocoa powder. It was fantastic.

  21. The recipe was so easy to follow and the final result was super gorgeous. Thank you so much Sally. I follow your recipes religiously.. next in list is the strawberry cheesecake muffins. I wish I could show you how beautiful the banana muffins looked

  22. Having read the comments……I have dark muffin pans so should I decrease all temps by 25 degrees as often suggested in recipes?
    Thank you

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally